These look and sound fancy but they are a snap to put together. They taste delicious too! I served these with some homemade tomato soup for dinner but they would be perfect for a tasty little treat to take to a party. They are great to make ahead too and bake when you're ready.
Sausage Swirls
from lanascooking.com
Yield: 60 swirls
Swirls:
2 cans crescent rolls*
grainy or brown spicy mustard
1 lb. bulk pork sausage*
Dipping sauce:
4 parts mayonnaise
1 part grainy or spicy brown mustard
squirt of lemon juice
Preheat oven to 400 degrees. Separate crescent rolls into four long rectangles. Press perforations well to seal. Spread each rectangle lightly with mustard. Divide sausage into four equal parts and spread a thin layer on each rectangle. Roll each rectangle into a long cylinder. Chill, covered, until ready to serve. Slice the rolls into 1" pieces. Gently flatten each slice into a small disk. Place on a parchment lined baking sheet and bake for 18-20 minutes or until golden brown. Serve hot.
*I used reduced fat crescent rolls and turkey sausage with good results.
Thursday, March 1, 2012
No Bake Nutella Cheesecakes
This delicious concoction was our Valentine's Day treat for the family this year. It was easy to prepare while everyone was at school/work for the day and whip out after dinner to impress everyone! Yummy! I topped each one with a chocolate dipped strawberry just to be extra fancy :).
No Bake Nutella Cheesecakes
from mybakingaddiction.com
Yield: 6 servings
Crust:
12 Oreo cookies, crushed into crumbs
3 T. unsalted butter, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
2/3 c. Nutella
1 t. vanilla extract
1 (8 oz.) tub frozen whipped topping, thawed
Garnish: (optional)
whipped topping
chocolate shavings
toasted, chopped hazelnuts
Directions:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divided the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.*
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
*I made these as written but I think we would've preferred them if the cheesecake/mousse was layered alternately with plain Oreo cookie crumbs (not mixed with butter) in several layers like a parfait.
No Bake Nutella Cheesecakes
from mybakingaddiction.com
Yield: 6 servings
Crust:
12 Oreo cookies, crushed into crumbs
3 T. unsalted butter, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
2/3 c. Nutella
1 t. vanilla extract
1 (8 oz.) tub frozen whipped topping, thawed
Garnish: (optional)
whipped topping
chocolate shavings
toasted, chopped hazelnuts
Directions:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divided the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.*
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
*I made these as written but I think we would've preferred them if the cheesecake/mousse was layered alternately with plain Oreo cookie crumbs (not mixed with butter) in several layers like a parfait.
Funeral Potatoes
These are a delicious variation on the classic!
Funeral Potatoes
from Cook's Country
Serves 8-10
Ingredients:
3 T. unsalted butter
2 onions, chopped fine
1/4 c. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. half-and-half
1 3/4 t. salt
1/2 t. dried thyme
1/4 t. pepper
2 c. shredded sharp cheddar cheese
8 c. frozen shredded hash brown potatoes (30 oz. bag)
1/2 c. sour cream
4 c. sour cream and onion potato chips, crushed
Instructions:
1. Heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minutes. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3-5 minutes. Off heat, whisk in cheddar until smooth.
2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
3. Scrape mixture into 9x13 in. baking dish and top with potato chips. Bake until golden brown 45-50 minutes. Let cool 10 minutes. Serve.
Make ahead: Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45-50 minutes.
Funeral Potatoes
from Cook's Country
Serves 8-10
Ingredients:
3 T. unsalted butter
2 onions, chopped fine
1/4 c. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. half-and-half
1 3/4 t. salt
1/2 t. dried thyme
1/4 t. pepper
2 c. shredded sharp cheddar cheese
8 c. frozen shredded hash brown potatoes (30 oz. bag)
1/2 c. sour cream
4 c. sour cream and onion potato chips, crushed
Instructions:
1. Heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minutes. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3-5 minutes. Off heat, whisk in cheddar until smooth.
2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
3. Scrape mixture into 9x13 in. baking dish and top with potato chips. Bake until golden brown 45-50 minutes. Let cool 10 minutes. Serve.
Make ahead: Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45-50 minutes.
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